|
|
 |
INGREDIENTS
1 scoop
100% ANY
WHEY Protein
(stir in at end of
cooking cycle)
1/2 medium onion,
diced
1 tablespoon
vegetable oil
1 cup carrots, diced
1 cup celery, diced
2 cloves garlic,
minced
2 cups vegetable
stock
2 cups cooked kidney
beans, drained
2 cups fresh
tomatoes, chopped
1 teaspoon ground
cumin
1 teaspoon dried
basil
Salt and pepper
(optional)
|
1 |
In a large pot
over medium
heat, sauté
onions in
vegetable oil
until softened,
about 5 minutes.
Add carrots,
celery, and
garlic and sauté
for another 5
minutes. |
|
2 |
Stir in
vegetable stock,
beans, and
tomatoes. Add
cumin and basil
and bring to a
boil. Reduce
heat, cover, and
simmer, 15 to 20
minutes, until
vegetables are
tender. Stir in
100% ANY
WHEY Protein. |
|
3 |
Season to taste
with salt and
pepper. |
Yields 6
Servings
11 g Protein/Serving |
|
|
|
|
|
|
|
|
|
|
|
|
|
